Steamed Mussels with Cardamom, Orange, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This appetizer from Bobino Café has cardamom-an important spice in Scandinavian cuisine and, hence, Minnesota cooking. Serve with toasted French bread to sop up the fragrant broth. Ingredients:
1 tablespoon olive oil |
1/4 cup finely chopped shallots |
1 teaspoon chopped peeled fresh ginger |
1/2 teaspoon cardamom seeds |
2 teaspoons grated orange rind |
3/4 cup fresh orange juice (about 3 oranges) |
1/2 cup sauvignon blanc or other dry white wine |
3 pounds small mussels, scrubbed and debearded |
1/4 cup chopped fresh mint |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add shallots, ginger, and cardamom; cook 2 minutes or until shallots are tender, stirring frequently. Add rind, juice, and wine; bring to a simmer. Add mussels; cover and cook 5 minutes or until shells open. Discard any unopened shells.
2. Sprinkle mussels with mint, salt, and pepper; stir gently to combine. Divide mussels and juice mixture among 8 shallow bowls. Serving Size: About 9 mussels and 1/4 cup juice mixture
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